Easiest Ground Beef Empanadas – Baked!

Ground Beef Empanadas on a pan. Flaky, buttery pastry on the outside with a savory, smokey, salty ground beef filling.
Jump to Recipe

Ground Beef Empanadas on a pan.  Flaky, buttery pastry on the outside with a savory, smokey, salty ground beef filling.

What’s not to love about Empanadas?  They are little savory pastry pockets of love!  These Ground Beef Empanadas recipe is the absolute easiest way to make these babies at home!  Flaky, buttery pastry on the outside with a savory, smokey, salty ground beef filling.  You can make them all ahead and freeze so you can later bake them off one by one as a snack or all at once for dinner or a party!  And incredibly easy to make with only a few steps.  

These Ground Beef Empanadas are also a great way to use leftover ground beef from Taco night or leftover burgers.  Click here to get 30 Leftover Protein Dinner Ideas to give you even more ideas like this.

Ground Beef Empanadas on a pan. Flaky, buttery pastry on the outside with a savory, smokey, salty ground beef filling.

GROUND BEEF EMPANADAS ARE GREAT APPETIZERS FOR DINNER

Every once in a while we have a Smorgasbord dinner in my family.  It’s where I serve a bunch of appetizers across protein, veggie, and other categories.  ‘Other’ is just whatever we are craving or have in the house that’s fun and yummy. 

These Ground Beef Empanadas are perfect for filling the Protein category in a Smorgasbord Dinner!  Other proteins that I may include are my Baked Chicken Taquitos or my Hanky Panky Canapes (Cheesy Sausage & Meat).  My Baked Coconut Shrimp would also be perfect!

For the Veggie category, I will typically cut up some raw veggies and serve with a dip, such as my Sriracha Hummus or Pimento Olive Ranch Dip.  Other great veggie appetizers are my Baked Parmesan Zucchini Chips or my Baked Coconut Cauliflower Bites (yep, just like the shrimp, but with cauliflower!)

The ‘Other’ category includes things like cheese and crackers, chips and guacamole, or other fun nibbles.  Include things you love and make it fun!

Making Ground Beef Empanadas - crust rounds with filling in center, beef filling in dish, and empanada on a pan. Flaky, buttery pastry on the outside with a savory, smokey, salty ground beef filling.

Quick note!  This post contains affiliate links, which means I earn a commission (at no extra cost to you) if you purchase from them.  This commission is what helps me keep this blog afloat :).  But, I also share these links because I have used the products, genuinely love them, and want you to know exactly what I used. 

EQUIPMENT NEEDED

Nothing special for this one! Just a large sheet pan (I use a 17×11) and a 4 3/4 inch diameter circle for cutting the empanadas from the dough. You could use a plastic lid, and large circle biscuit cutter or anything really that you can run a knife around to cut the dough.

PREP-AHEAD FOR YOUR GROUND BEEF EMPANADAS

We are all extremely busy and making dinner during the week can be overwhelming. Here are the steps you prepare in the day(s) in advance and store in the fridge as your meal Kit… (See the recipe below for more details)

One of the best things about these Ground Beef Empanadas is that they can be made ahead and frozen before baking them.  They will last in your freezer for up to 4 months!  Here are the easy steps.

First, buy a good quality ready-to-bake pie crust dough.  I like Immaculate Pie Crusts, which are not overly sweet.

Making Ground Beef Empanadas - pie crust dough roll, beef filling in dish. Flaky, buttery pastry on the outside with a savory, smokey, salty ground beef filling.

Mince the garlic. Thinly slice the scallions. Beat the egg in a small bowl.

Next make the ground beef filling.  I used a 90% lean ground beef without antibiotics.  Simply sear the beef with 2 minced cloves garlic, 2 sliced scallions, chili powder, cumin, salt, and black pepper.

Ground Beef in pan with seasonings for Ground Beef Empanadas. Flaky, buttery pastry on the outside with a savory, smokey, salty ground beef filling.

ASSEMBLE YOUR EMPANADAS

Roll the dough out onto a large smooth, clean and floured surface. Using a Rolling pin, roll it even thinner to spread it out to about 15-16″ in length and 11″ in width. If it breaks as you open or roll it, simply patch it back up together. Lift it up to ensure it isn’t sticking to the surface.

Using a lid or large biscuit cutter about 4 3/4″ in diameter, cut circles into the dough. When you run out of space, roll out the scraps again after you make the first batch. You should get about 8 empanadas from each pie crust.

Circles cut into dough for Ground Beef Empanadas. Flaky, buttery pastry on the outside with a savory, smokey, salty ground beef filling.

Take the cooled beef filling and add a heaping spoonful to the center of each circle, creating a tall mound that leaves about 3/4″ space from filling to edge.

Pie crust dough circles with beef filling in center for Ground Beef Empanadas. Flaky, buttery pastry on the outside with a savory, smokey, salty ground beef filling.

Using your finger or small pastry brush, brush a small amount of the beaten egg around the outer edge of the right half of the circle.

Using both hands, carefully fold over one side using the other hand to push the filling inside away from the edge so that you get dough on dough to seal. Push down to seal with fingers. Then use a fork to crimp around the edge.

Brushing milk around dough with finger for Ground Beef Empanada closed. Flaky, buttery pastry on the outside with a savory, smokey, salty ground beef filling.

Hand pressing Ground Beef Empanada closed. Flaky, buttery pastry on the outside with a savory, smokey, salty ground beef filling.

Fork pressing edges around Ground Beef Empanada. Flaky, buttery pastry on the outside with a savory, smokey, salty ground beef filling.

Place each empanada on an oiled sheet pan. Brush the tops with the egg and then give a very light sprinkle of chili powder. Now, either bake them (see below) or place the sheet pan in the freezer and then transfer the empanadas to a storage container after frozen.Hand sprinkling chili powder on Ground Beef Empanada. Flaky, buttery pastry on the outside with a savory, smokey, salty ground beef filling.

Raw Ground Beef Empanadas on a pan. Flaky, buttery pastry on the outside with a savory, smokey, salty ground beef filling.

Raw Ground Beef Empanadas on a pan in freezer. Flaky, buttery pastry on the outside with a savory, smokey, salty ground beef filling.

COOK YOUR GROUND BEEF EMPANADAS 

Preheat the oven to 400 F degrees.  Place the empanadas (fresh or frozen) on an oiled sheet pan and place on the center rack of the oven. Bake for 15 minutes or until golden brown.

 Hand holding a Ground Beef Empanada with more on a pan. Flaky, buttery pastry on the outside with a savory, smokey, salty ground beef filling.

RECIPE FAQS

Can these empanadas be frozen?

Yes, once you assemble the empanadas, place them on a sheet pan in the freezer and then transfer the empanadas to a storage container after frozen.  Cooking instructions are the same, though they may need an extra 1-2 minutes.  Test one to ensure that it is hot in the center without overcooking the outside.

Are there any other good filling options?

There are many filling options!  You could add some chorizo to the ground beef or do shredded chicken instead.  You could also saute diced red or green peppers, add corn kernels, or pimiento.  Or how about peas or carrots?  

What are some other easy ground beef recipes?

These empanadas take a bit of time, but they are super easy to make.  If you want more easy ground been recipes, try my Hamburger Potato Casserole with Cheddar Cheese!  Or how about these Incredible Ground Beef Taco Quinoa Bowl?  Finally, my White Lasagna Recipe with Zucchini and Ground Beef is a hit with my family every time!

 

Hands holding a Ground Beef Empanada with more on a pan. Flaky, buttery pastry on the outside with a savory, smokey, salty ground beef filling.

ENJOY! 😍 Carrie

 

Ground Beef Empanadas on a pan. Flaky, buttery pastry on the outside with a savory, smokey, salty ground beef filling.
5 from 2 votes
Print

Easiest Ground Beef Empanadas

These Ground Beef Empanadas are delicious and easy to make!  Flaky, buttery pastry on the outside with a savory, smokey, salty ground beef filling. Simply start with ready-to-bake pie crust dough, cut out circles, make the filling with lean ground beef, then fill, fold, and seal! You can freeze them up to 4 months or bake immediately and enjoy! #empanadas #appetizers #easydinners #easyrecipes #beefempanadas

Course Appetizer, Main Course
Cuisine Spanish
Keyword empanadas, ground beef
Prep Time 20 minutes
Cook Time 15 minutes
Filling Cooling Time 30 minutes
Servings 16 Empanadas
Author Carrie Tyler

Ingredients

  • 2 Ready-to-Bake Pie Crust Rolls (thaw in fridge the night before if frozen)
  • 1 lb Ground Beef, 90% Lean no antibiotics
  • 2 tsp Olive Oil (1 for making filling, 1 for baking the empanadas)
  • 2 Cloves Garlic, minced (or 2 tsp garlic powder)
  • 2 Scallions, sliced thin
  • 1 tbsp Chili Powder
  • 1 tbsp Cumin Powder
  • 1 1/2 tsp Salt
  • 1 tsp Black Pepper
  • 1 Egg, large

Instructions

Prep Ahead Steps

  1. Set the pie crust dough out on the counter (unopened) to bring to room temperature.

  2. Mince the garlic. Thinly slice the scallions. Beat the egg in a small bowl.

  3. Make the ground beef filling by first preheating a medium-large pan on high heat. Add 1 tsp Olive Oil, then the ground beef. Break up the beef and add the minced cloves garlic, sliced scallions, chili powder, cumin, salt, black pepper, and a touch of cayenne (optional).  Transfer the filling to a bowl and let it cool in the fridge.

    Ground Beef in pan with seasonings for Ground Beef Empanadas. Flaky, buttery pastry on the outside with a savory, smokey, salty ground beef filling.
  4. Roll the dough out onto a large smooth, clean and floured surface. Using a Rolling pin, roll it even thinner to spread it out to about 15-16" in length and 11" in width. If it breaks as you open or roll it, simply patch it back up together. Lift it up to ensure it isn't sticking to the surface.

  5. Using a lid or large biscuit cutter about 4 3/4" in diameter, cut circles into the dough. When you run out of space, roll out the scraps again after you make the first batch. You should get about 8 empanadas from each pie crust.

    Circles cut into dough for Ground Beef Empanadas. Flaky, buttery pastry on the outside with a savory, smokey, salty ground beef filling.
  6. Take the cooled beef filling and add a heaping spoonful to the center of each circle, creating a tall mound that leaves about 3/4" space from filling to edge.

    Pie crust dough circles with beef filling in center for Ground Beef Empanadas. Flaky, buttery pastry on the outside with a savory, smokey, salty ground beef filling.
  7. Using your finger or small pastry brush, brush a small amount of the beaten egg around the outer edge of the right half of the circle.

    Brushing milk around dough with finger for Ground Beef Empanada closed. Flaky, buttery pastry on the outside with a savory, smokey, salty ground beef filling.
  8. Using both hands, carefully fold over one side using the other hand to push the filling inside away from the edge so that you get dough on dough to seal. Push down to seal with fingers. Then use a fork to crimp around the edge.

    Fork pressing edges around Ground Beef Empanada. Flaky, buttery pastry on the outside with a savory, smokey, salty ground beef filling.
  9. Place each empanada on an oiled sheet pan. Brush the tops with the egg and then give a very light sprinkle of chili powder. Now, either bake them (see below) or place the sheet pan in the freezer and then transfer the empanadas to a storage container after frozen.

    Raw Ground Beef Empanadas on a pan in freezer. Flaky, buttery pastry on the outside with a savory, smokey, salty ground beef filling.

Bake your Empanadas

  1. Preheat the oven to 400 F degrees

  2. Place the empanadas (fresh or frozen) on an oiled sheet pan and place on the center rack of the oven. Bake for 15 minutes or until golden brown. Enjoy!

    Ground Beef Empanadas on a pan. Flaky, buttery pastry on the outside with a savory, smokey, salty ground beef filling.

 

Make-Ahead Mini Beef Wellington Bites

Jump to Recipe

Mini Beef Wellington Bites stacked on platter.  They are flaky and buttery on the outside.  Puff Pastry is filled with a creamy mushroom and parmesan filling and tender beef filet.  #appetizers #partyfood

Warning!  This recipe is irresistible and crazy-addictive.  These Mini Beef Wellington Bites are flaky and buttery on the outside, meaty and succulent on the inside.  Baked Puff Pastry is filled with a creamy mushroom and parmesan filling and tender beef filet.  My version of this classic is approachable, easy and taste ridiculously delicious. 

They are perfect for a party because you can make them ahead and freeze them and then simply bake them off when ready to serve.  They are also great for kids.

Approachable Decadence

Beef Wellington is an English recipe.  It traditionally has a filet of beef layered with pate or foie gra and a duxelle, which is a chopped mushroom mixture.  It’s all wrapped in puff pastry and baked.  Now, this can be intimidating!  So, back when I was catering, I set out to create a more approachable version.

‘Mini’ is definitely more approachable!  If you mess one of them up, you still have 19 more.  You can also be confident that the slice of meat will be cooked through vs. with a large roast.

I eliminated the pate and added parmesan to the mushrooms.  I love mushrooms and parmesan just enhances the salty, nutty flavor so perfectly.  It also adds the creaminess that you would have gotten from the pate.  And frankly, there is already so much flavor from the puff pastry, the beef filet, and the mushrooms, that pate seems like overkill.

Check out just how easy these are to make!

Here are a few more decadent recipes made more approachable to try!

Quick note!  This post contains affiliate links, which means I earn a commission (at no extra cost to you) if you purchase from them.  This commission is what helps me keep this blog afloat :).  But, I also share these links because I have used the products, genuinely love them, and want you to know exactly what I used. 

EQUIPMENT NEEDED

For this recipe, I used a food processor to do all the chopping work on the mushrooms. You can certainly do this by hand, but my go-to mini food processor was the perfect for the job.

For both searing the beef filet tips and for cooking the mushrooms, I used my absolute favorite 12″ Ceramic Pan, which is great because food really does slide right off with minimal oil and I don’t have to worry about food sticking and burning.  It comes with a glass lid, which is perfect for watching your dinner cook!.

Lastly, you will also need a large sheet pan (I use a 17×11) for baking the mini beef wellingtons.

PREP-AHEAD TO MAKE YOUR MINI BEEF WELLINGTON BITES

We are all extremely busy and making dinner during the week can be overwhelming. Here are the steps you prepare in the day(s) in advance and store in the fridge as your meal Kit… (See the recipe below for more details)

Puff Pastry can be found in your freezer section of the store.  Keep it frozen and put it in the fridge to thaw a day before you plan to use it.

This recipe starts with Petite Beef Filet.  It’s one of the most tender cuts without the most expensive price tag.  The Petite Filet comes from the shoulder and is so incredibly tender.  It tastes very similar to filet mignon, but is much less expensive.

You can make the beef a day or 2 early as well. You will be par-cooking the beef as it will finish cooking in the pastry later.  I season very simply with salt and pepper and a very light drizzle of extra virgin olive oil that I rub all over.  Then I sear the outside of the filets in a pan on high heat for about 5 minutes on each side to get a nice brown crust.  Then I move it to the oven center rack and cook for 15 minutes in 375 F degrees.

Raw Beef Filet in pan for Mini Beef Wellington Bites. They are flaky and buttery Puff Pastry is filled with a creamy mushroom and parmesan filling and tender beef filet.  #appetizers #partyfood  

Seared raw Beef Filet in pan for Mini Beef Wellington Bites. They are flaky and buttery Puff Pastry is filled with a creamy mushroom and parmesan filling and tender beef filet.  #appetizers #partyfood

Beef Filet in pan in oven for Mini Beef Wellington Bites. They are flaky and buttery Puff Pastry is filled with a creamy mushroom and parmesan filling and tender beef filet.  #appetizers #partyfood

When the beef is done cooking, transfer it to a plate to rest and cool down.  

For the Mushroom filling, start by chopping the mushrooms into small pea-size pieces.  You can do this by hand, but it is much easier in a food processor.

Finely Dice the Onion. Mince the garlic. You can store these in the fridge together until ready to cook.

Add the mushrooms to a preheated skillet or frying pan with a teaspoon of olive oil (you can use the same one the beef cooked in).  Add the diced onions, minced garlic, salt, pepper, and oregano. Mix to combine and spread out into a layer covering the entire pan. Let cook without touching for 5 minutes. Then mix and spread into a layer and cook for another 5 minutes. When the mixture has cooked down and the onions are translucent, transfer it to a bowl to cool for a few minutes.

Add 1 tbsp milk or cream and the parmesan cheese to the mushrooms and quickly mix through so it doesn’t start to melt and clump. Store in the fridge to cool until ready to assemble.

Mushrooms in food processor for Mini Beef Wellington Bites. They are flaky and buttery Puff Pastry is filled with a creamy mushroom and parmesan filling and tender beef filet.  #appetizers #partyfood

Mushrooms, onions, seasoning in pan for Mini Beef Wellington Bites. They are flaky and buttery Puff Pastry is filled with a creamy mushroom and parmesan filling and tender beef filet.  #appetizers #partyfood

Cooked chopped mushrooms in bowl for Mini Beef Wellington Bites. They are flaky and buttery Puff Pastry is filled with a creamy mushroom and parmesan filling and tender beef filet.  #appetizers #partyfood

Adding milk to cooked chopped mushrooms in bowl for Mini Beef Wellington Bites. They are flaky and buttery Puff Pastry is filled with a creamy mushroom and parmesan filling and tender beef filet.  #appetizers #partyfood

Mixing mushrooms and parmesan in bowl for Mini Beef Wellington Bites. They are flaky and buttery Puff Pastry is filled with a creamy mushroom and parmesan filling and tender beef filet.  #appetizers #partyfood

ASSEMBLE & BAKE YOUR MINI BEEF WELLINGTON BITES 

When you are are ready to assemble, start by beating an egg in a small bowl.  Put your beef filet on a cutting board and slice into 1/4 inch thick slices. It’s ok if it looks really pink or even rare in the center as the beef will cook inside the pastry.

Sliced beef filet for Mini Beef Wellington Bites. They are flaky and buttery Puff Pastry is filled with a creamy mushroom and parmesan filling and tender beef filet.  #appetizers #partyfood

Using a large cutting board, sprinkle with flour. Carefully open up a puff pastry sheet and place on the floured board. Roll it out evenly so that it grows in size about an inch in every direction.

Using a sharp knife or a pizza cutter, cut the pastry into 10 even rectangles.Rolling Puff Pastry sheet on cutting board for Mini Beef Wellington Bites. They are flaky and buttery Puff Pastry is filled with a creamy mushroom and parmesan filling and tender beef filet.  #appetizers #partyfood

Puff Pastry sheet cut into 10 pieces for Mini Beef Wellington Bites. They are flaky and buttery Puff Pastry is filled with a creamy mushroom and parmesan filling and tender beef filet.  #appetizers #partyfood

Using a pastry brush or your finger if you don’t have one, brush the egg mixture along the edges of each pastry rectangle.

Place a slice of beef in the center of the rectangle, then scoop a small amount of the mushroom mixture on top. Fold the sides of the pastry over and press to seal. Then turn the beef ‘package’ over so the seal is on the bottom.

Using a fork, press the sides together to seal the sides.

Brushing Puff Pastry sheet with egg for Mini Beef Wellington Bites. They are flaky and buttery Puff Pastry is filled with a creamy mushroom and parmesan filling and tender beef filet.  #appetizers #partyfood

Slice of beef on cut Puff Pastry for Mini Beef Wellington Bites. They are flaky and buttery Puff Pastry is filled with a creamy mushroom and parmesan filling and tender beef filet.  #appetizers #partyfood

Spoon adding mushroom filling on top of slice of beef on cut Puff Pastry for Mini Beef Wellington Bites. They are flaky and buttery Puff Pastry is filled with a creamy mushroom and parmesan filling and tender beef filet.  #appetizers #partyfood

Hand folding puff pastry over filling for Mini Beef Wellington Bites. They are flaky and buttery Puff Pastry is filled with a creamy mushroom and parmesan filling and tender beef filet.  #appetizers #partyfood Hand folding puff pastry over filling for Mini Beef Wellington Bites. They are flaky and buttery Puff Pastry is filled with a creamy mushroom and parmesan filling and tender beef filet.  #appetizers #partyfood

Hand folding puff pastry over filling for Mini Beef Wellington Bites. They are flaky and buttery Puff Pastry is filled with a creamy mushroom and parmesan filling and tender beef filet.  #appetizers #partyfood

Place all of the mini beef wellington bites on a large sheet pan and brush with the remaining egg mixture. At this point, you can place the sheet pan in the freezer and then transfer them to a freezer container once frozen. They will last in the freezer for 3 months.Brushing egg on uncooked Mini Beef Wellington Bites. They are flaky and buttery Puff Pastry is filled with a creamy mushroom and parmesan filling and tender beef filet.  #appetizers #partyfood

Uncooked Mini Beef Wellington Bites on pan. They are flaky and buttery Puff Pastry is filled with a creamy mushroom and parmesan filling and tender beef filet.  #appetizers #partyfood

Bake in the oven on the center (and top rack if you have 2 pans) for 10-12 minutes or until the pastry has puffed and the tops are golden brown. (if you are baking from frozen state, add about 5 minutes to the cooking time, but DO NOT THAW BEFORE COOKING)Cooked Mini Beef Wellington Bites on pan. They are flaky and buttery Puff Pastry is filled with a creamy mushroom and parmesan filling and tender beef filet.  #appetizers #partyfood

RECIPE FAQS

How do I freeze these?

Once the mini beef wellingtons are assembled, you can place them on a sheet pan and put in the freezer to flash-freeze.  Once frozen, you can transfer them to a freezer container. They will last in the freezer for 3 months.  You will bake them directly from the freezer.

What can I use to replace mushrooms?

If you don’t like mushrooms, you can replace them with another vegetable finely diced, such as zucchini or onion.  You could also use cooked quinoa to give a similar texture and nutty flavor.  

Can I use another cheese?

Sure, you could replace the parmesan with shredded cheddar, jack, or even gruyere.

ENJOY!  😍 Carrie

Mini Beef Wellington Bites stacked on platter. They are flaky and buttery on the outside. Puff Pastry is filled with a creamy mushroom and parmesan filling and tender beef filet.  #appetizers #partyfood
5 from 1 vote
Print

Mini Beef Wellington Bites

These Mini Beef Wellington Bites are flaky and buttery on the outside, meaty and succulent on the inside.  Puff Pastry is filled with a creamy mushroom and parmesan filling and tender beef filet.  They are perfect for a party because you can make them ahead and freeze them and then simply bake them off when ready to serve. #appetizers #partyfood #christmasparty #beefrecipes #partyrecipes #smallbites #appetizerrecipes

Course Appetizer
Cuisine English
Keyword party appetizers, party food
Prep Time 30 minutes
Cook Time 15 minutes
Servings 20 Pieces

Ingredients

Mushroom Filling

  • 8 oz White Button Mushrooms
  • 1 tsp Olive Oil
  • 1/2 cup Finely Diced Onion
  • 1 clove Garlic, minced
  • 1 tsp Oregano, dried
  • 1/2 tsp Salt
  • 1/2 tsp Ground Black Pepper
  • 1 tbsp Milk or Cream
  • 1/2 cup Parmesan Cheese, grated

Other Ingredients

  • 16 oz Petite Beef Filet
  • 1 tbsp Olive Oil
  • 1 tsp Salt
  • 1 tsp Ground Black Pepper
  • 2 Puff Pastry Sheets
  • 2 tbsp All Purpose Flour
  • 1 Egg

Instructions

Prep-Ahead Instructions

  1. Start by putting the frozen puff pastry into the fridge to thaw the day before.

  2. Preheat oven to 375 F degrees.

  3. Finely Dice the Onion. Mince the garlic. You can store these in the fridge together until ready to cook.

  4. You can make the beef a day or 2 early as well. You will be par-cooking the beef as it will finish cooking in the pastry later. Season very simply by rubbing olive oil all over and sprinkling liberally with salt and pepper.

    Seasoned Raw Beef Filet for Mini Beef Wellington Bites. They are flaky and buttery Puff Pastry is filled with a creamy mushroom and parmesan filling and tender beef filet.  #appetizers #partyfood
  5. Then I sear the outside of the filets in a pan on high heat for about 5 minutes on each side to get a nice brown crust.  Then I move it to the oven, center rack and cook for 15 minutes in 375 F degrees. When the beef is done cooking, transfer it to a plate to rest and cool down.  You can store covered in the fridge until ready to slice and assemble.

    Seared raw Beef Filet in pan for Mini Beef Wellington Bites. They are flaky and buttery Puff Pastry is filled with a creamy mushroom and parmesan filling and tender beef filet.  #appetizers #partyfood
  6. While the beef is cooking, you can make the Mushroom filling. Start by chopping the mushrooms into small pea-size pieces.  You can do this by hand, but it is much easier in a food processor

    Mushrooms in food processor for Mini Beef Wellington Bites. They are flaky and buttery Puff Pastry is filled with a creamy mushroom and parmesan filling and tender beef filet.  #appetizers #partyfood
  7. Add the mushrooms to a preheated skillet or frying pan with a teaspoon of olive oil (you can use the same one the beef cooked in).  Add the diced onions, minced garlic, salt, pepper, and oregano. Mix to combine and spread out into a layer covering the entire pan. Let cook without touching for 5 minutes. Then mix and spread into a layer and cook for another 5 minutes. When the mixture has cooked down and the onions are translucent, transfer it to a bowl to cool for a few minutes.

    Mushrooms, onions, seasoning in pan for Mini Beef Wellington Bites. They are flaky and buttery Puff Pastry is filled with a creamy mushroom and parmesan filling and tender beef filet.  #appetizers #partyfood
  8. Add milk (or cream) and the parmesan cheese to the mushrooms and quickly mix through so it doesn't start to melt and clump. Store in the fridge to cool until ready to assemble.

    Mixing mushrooms and parmesan in bowl for Mini Beef Wellington Bites. They are flaky and buttery Puff Pastry is filled with a creamy mushroom and parmesan filling and tender beef filet.  #appetizers #partyfood

Assemble and Freeze or Bake

  1. When you are are ready to assemble, start by beating an egg in a small bowl.

  2. Put your beef filet on a cutting board and slice into 1/4 inch thick slices. It's ok if it looks really pink or even rare in the center as the beef will cook inside the pastry.

    Sliced beef filet for Mini Beef Wellington Bites. They are flaky and buttery Puff Pastry is filled with a creamy mushroom and parmesan filling and tender beef filet.  #appetizers #partyfood
  3. Using a large cutting board, sprinkle with flour. Carefully open up a puff pastry sheet and place on the floured board. Roll it out evenly so that it grows in size about an inch in every direction. Using a sharp knife or a pizza cutter, cut the pastry into 10 even rectangles.

    Puff Pastry sheet cut into 10 pieces for Mini Beef Wellington Bites. They are flaky and buttery Puff Pastry is filled with a creamy mushroom and parmesan filling and tender beef filet.  #appetizers #partyfood
  4. Using a pastry brush or your finger if you don't have one, brush the egg mixture along the edges of each pastry rectangle.

    Brushing Puff Pastry sheet with egg for Mini Beef Wellington Bites. They are flaky and buttery Puff Pastry is filled with a creamy mushroom and parmesan filling and tender beef filet.  #appetizers #partyfood
  5. Place a slice of beef in the center of the rectangle, then scoop a small amount of the mushroom mixture on top. Fold the sides of the pastry over and press to seal. Then turn the beef 'package' over so the seal is on the bottom.

    Hand folding puff pastry over filling for Mini Beef Wellington Bites. They are flaky and buttery Puff Pastry is filled with a creamy mushroom and parmesan filling and tender beef filet.  #appetizers #partyfood
  6. Using a fork, press the sides together to seal the sides.

    Fork sealing uncooked Mini Beef Wellington Bites. They are flaky and buttery Puff Pastry is filled with a creamy mushroom and parmesan filling and tender beef filet.  #appetizers #partyfood
  7. Place all of the mini beef wellington bites on a large sheet pan and brush with the remaining egg mixture. At this point, you can place the sheet pan in the freezer and then transfer them to a freezer container once frozen. They will last in the freezer for 3 months.

    Uncooked Mini Beef Wellington Bites on pan. They are flaky and buttery Puff Pastry is filled with a creamy mushroom and parmesan filling and tender beef filet.  #appetizers #partyfood
  8. Bake in the oven on the center (and top rack if you have 2 pans) for 10-12 minutes or until the pastry has puffed and the tops are golden brown. (if you are baking from frozen state, add about 5 minutes to the cooking time, but DO NOT THAW BEFORE COOKING)

    Cooked Mini Beef Wellington Bites on pan. They are flaky and buttery Puff Pastry is filled with a creamy mushroom and parmesan filling and tender beef filet.  #appetizers #partyfood
  9. Serve and Enjoy!

    Hand holding Mini Beef Wellington Bite with bite taken. Buttery Puff Pastry is filled with a creamy mushroom and parmesan filling and tender beef filet.  #appetizers #partyfood #beefrecipes #appetizerrecipes

Recipe Video

Recipe Notes

  1. The 30-minute Prep Time includes the time to sear and par-cook the beef, as well as to make the mushroom filling.  The 15-minute Cook time is for baking the Mini Beef Wellington Bites.
  2. These can be frozen up to 3 months in advance.  Freeze after you place on the sheet pan and brush tops with egg, BEFORE YOU COOK.  When you do cook them after freezing, simply put on the sheet pan frozen and add about 5 minutes to the cooking time.